When you want grilled chicken that’s anything but boring, this Green Goddess Grilled Chicken transforms simple chicken breasts into something extraordinary with a vibrant, herbaceous marinade and sauce that’s packed with fresh herbs, tangy lemon, creamy avocado, and garlic. The Green Goddess dressing, originally created at San Francisco’s Palace Hotel in the 1920s, gets a modern update here as both a marinade that infuses the chicken with flavor and moisture, and a finishing sauce that adds richness and visual appeal. The result is chicken that’s beautifully charred on the outside, incredibly juicy inside, and bursting with the bright, fresh flavors of basil, parsley, chives, and tarragon. The gorgeous green color makes this dish Instagram-worthy and perfect for spring and summer entertaining when you want something that looks as vibrant as it tastes. This recipe works beautifully for weeknight dinners when you want to elevate basic grilled chicken, for meal prep because the chicken stays moist and flavorful for days, or for dinner parties where the stunning green sauce draped over perfectly grilled chicken never fails to impress.
Serving Quantity: Serves 4-6 people
Cooking Time:
- Prep time: 20 minutes
- Marinating time: 30 minutes (up to 4 hours)
- Grilling time: 12 minutes
- Resting time: 5 minutes
- Total time: 1 hour 7 minutes
Nutrition Information (per serving):
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 125mg
- Sodium: 480mg
- Total Carbohydrates: 6g
- Fiber: 3g
- Sugars: 1g
- Protein: 40g
- Vitamin A: 45% of daily value
- Vitamin C: 35% of daily value
- Iron: 12% of daily value
- Potassium: 18% of daily value
Ingredients for Chicken
- 4 large boneless skinless chicken breasts (about 2 pounds)
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- Half teaspoon of black pepper
- 1 teaspoon of garlic powder
Ingredients for Green Goddess Sauce
- 1 ripe avocado
- 1 cup of fresh basil leaves packed
- Half cup of fresh parsley leaves packed
- Quarter cup of fresh chives chopped
- 2 tablespoons of fresh tarragon leaves (or 1 teaspoon dried)
- 3 cloves of garlic
- Half cup of plain Greek yogurt
- Quarter cup of mayonnaise
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of white wine vinegar
- 2 anchovy fillets (optional but recommended)
- Half cup of olive oil
- Quarter cup of water (more if needed for consistency)
- 1 teaspoon of salt
- Half teaspoon of black pepper
- Zest of 1 lemon
Preparing the Chicken
Place each chicken breast on a cutting board and cover with plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to pound the chicken to an even thickness of about three quarters of an inch throughout. This ensures even cooking so you don’t end up with dry edges and raw centers. If you have any particularly large breasts, you can butterfly them by slicing horizontally through the middle without cutting all the way through, then opening them like a book. Pat the chicken completely dry with paper towels. Season both sides with salt, pepper, and garlic powder. Drizzle with the 2 tablespoons of olive oil and rub it all over to coat. Set aside while you make the Green Goddess sauce.
Making the Green Goddess Sauce
Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add the basil, parsley, chives, tarragon, garlic cloves, Greek yogurt, mayonnaise, lemon juice, lemon zest, white wine vinegar, and anchovy fillets if using. The anchovies add incredible umami depth without making it taste fishy, so don’t skip them if you can help it. Add the teaspoon of salt and half teaspoon of pepper. Blend on high speed until the herbs are completely broken down and the mixture is smooth and vibrant green. With the blender running, slowly drizzle in the olive oil through the feed tube. This emulsifies the sauce and makes it creamy and thick. Add water a tablespoon at a time until you reach your desired consistency. For a marinade and sauce, you want it thick but pourable, like ranch dressing.
Marinating the Chicken
Transfer about two thirds of the Green Goddess sauce to a large ziplock bag or shallow dish. Reserve the remaining third in a covered container in the refrigerator for serving later. Add the seasoned chicken breasts to the bag or dish with the sauce. Turn the chicken to coat all sides completely with the green sauce. Seal the bag or cover the dish and refrigerate for at least 30 minutes, and up to 4 hours. The longer it marinates, the more flavor penetrates the chicken. Don’t marinate longer than 4 hours because the acid in the lemon juice and vinegar can start to break down the chicken texture and make it mushy. Turn the chicken once or twice during marinating to ensure even coating.
Preparing the Grill
Preheat your grill to medium-high heat, about 400 to 450 degrees. If using a gas grill, preheat for 10 to 15 minutes with the lid closed. If using charcoal, wait until the coals are covered with white ash. Clean your grill grates thoroughly with a grill brush while they’re heating. Dirty grates cause sticking. Once clean, oil the grates by dipping a folded paper towel in vegetable oil, holding it with tongs, and rubbing it over the grates. This prevents the chicken from sticking. If you don’t have an outdoor grill, you can use a grill pan on the stovetop over medium-high heat, or even broil the chicken in the oven.
Grilling the Chicken
Remove the chicken from the marinade, letting excess drip off but leaving a thin coating of the sauce on the meat. Don’t wipe it all off because that flavorful coating will caramelize and create delicious charred bits. Place the chicken breasts on the hot, oiled grill grates. Close the lid and cook for 5 to 6 minutes without moving them. Resist the urge to flip too early. Let them develop those beautiful grill marks and a nice sear. After 5 to 6 minutes, flip the chicken using tongs. Close the lid again and cook for another 5 to 6 minutes. The chicken is done when it reaches an internal temperature of 165 degrees in the thickest part when tested with an instant-read thermometer. The juices should run clear and the meat should feel firm but still have some give when pressed.
Resting the Chicken
This step is crucial and cannot be skipped. Transfer the grilled chicken to a clean plate or cutting board and tent it loosely with aluminum foil. Let it rest for 5 minutes before slicing or serving. This allows the juices that have been driven to the center by heat to redistribute throughout the meat. If you cut into it immediately, all those juices run out onto the plate and you end up with dry chicken. Five minutes of patience results in much juicier chicken. Use this time to prepare your sides or set the table.
Slicing and Serving
After the chicken has rested, slice it on a diagonal into thick slices, about half an inch wide. Arrange the sliced chicken on a serving platter or individual plates. Drizzle generously with the reserved Green Goddess sauce, letting it pool around the chicken and drizzle over the top. The vibrant green sauce against the golden grilled chicken looks absolutely stunning. Garnish with extra fresh herbs like whole basil leaves or chive blossoms. Add lemon wedges for squeezing over the chicken. Serve with extra sauce on the side so people can add more if they want.
What to Serve Alongside
This bright, herbaceous chicken pairs beautifully with light, fresh sides. Serve it over a bed of mixed greens or arugula for a main course salad. Pair it with grilled vegetables like zucchini, asparagus, or bell peppers. Rice pilaf or quinoa soaks up the delicious green sauce. Roasted baby potatoes or sweet potatoes provide substance. A simple cucumber tomato salad adds freshness. Grilled corn on the cob is perfect for summer meals. Crusty bread for soaking up extra sauce is always welcome. For a low-carb option, serve with cauliflower rice or zucchini noodles.
Storage and Meal Prep
This chicken is excellent for meal prep because it stays moist and flavorful for several days. Store the grilled chicken and remaining sauce separately in airtight containers in the refrigerator for up to 4 days. The sauce will darken slightly as it sits due to oxidation from the avocado, but it’s still perfectly good. Stir it before using. Reheat the chicken gently in the microwave or eat it cold. Cold Green Goddess chicken is delicious sliced over salads or in sandwiches. The chicken freezes well for up to 3 months. Freeze it in portions with some sauce. Thaw overnight in the refrigerator and reheat gently.
Serving Ideas Beyond Dinner
Slice the grilled chicken and serve it over a grain bowl with quinoa, roasted vegetables, and extra Green Goddess sauce. Make incredible chicken sandwiches with the sliced meat, extra sauce, lettuce, and tomato on ciabatta or sourdough. Chop it and toss with pasta, cherry tomatoes, and more sauce for a cold pasta salad. Use it as a protein topping for loaded baked potatoes. Add it to tacos or burritos with the green sauce as a unique twist. Dice it and mix with the sauce for a chicken salad that’s anything but ordinary. Layer it in wraps with crunchy vegetables and the sauce as dressing.
Understanding the Green Goddess Origins
The original Green Goddess dressing was created in the 1920s at San Francisco’s Palace Hotel to honor actor George Arliss who was starring in a play called “The Green Goddess.” The chef combined mayonnaise, sour cream, anchovies, and lots of fresh herbs. Over the decades, the recipe has evolved with countless variations, but the defining characteristics remain: an abundance of fresh green herbs, creamy base, and tangy, bright flavor. This version uses avocado for extra creaminess and richness, Greek yogurt for tanginess and protein, and a generous amount of herbs for that signature green color and fresh taste.
Herb Substitutions
While the combination of basil, parsley, chives, and tarragon is classic and delicious, you can customize based on what you have available. If you can’t find tarragon, increase the basil or add fresh dill. Cilantro can replace some of the parsley for a more Latin-inspired flavor. Fresh mint adds a cooling element and works beautifully. Oregano is too strong and will overpower everything else. Thyme can be added in small amounts. Use mostly soft herbs like basil and parsley with smaller amounts of the more pungent herbs like tarragon and chives. Always use fresh herbs, not dried, for this sauce. The fresh herbs are what create the vibrant color and bright flavor.
Adjusting Consistency and Flavor
The sauce should be thick but pourable, like a creamy salad dressing. If it’s too thick, thin it with water, more lemon juice, or a splash of olive oil. If it’s too thin, add more avocado, Greek yogurt, or a handful of fresh herbs. For tangier sauce, add more lemon juice or vinegar. For richer sauce, add more mayonnaise or avocado. For more garlic flavor, add another clove. For spicier sauce, add a pinch of cayenne or a dash of hot sauce. Taste and adjust throughout. Every batch of herbs has different intensity, so seasoning adjustments are normal.
Grilling Tips for Perfect Chicken
Even thickness is the most important factor. Thick parts will be raw when thin parts are overcooked. Oil the grates, not the chicken. Oiled chicken causes flare-ups. Don’t move the chicken around on the grill. Let it sit and develop those marks. Use medium-high heat, not screaming hot. Too high and you’ll burn the outside before cooking the inside. A two-zone fire is ideal. Sear over direct heat, then move to indirect heat to finish if needed. Always use a thermometer. Guessing leads to overcooked, dry chicken. Let it rest. This is non-negotiable for juicy chicken. Clean your grill grates after cooking while they’re still hot. Prevention of sticking starts with cleanliness.
Indoor Cooking Methods
If you don’t have access to an outdoor grill, this chicken is still delicious cooked indoors. Use a cast iron grill pan over medium-high heat on your stovetop. Preheat the pan, oil it lightly, and cook the chicken exactly as you would on an outdoor grill. You can also broil the chicken. Place it on a broiler pan about 6 inches from the heat and broil for 6 to 7 minutes per side, watching carefully to prevent burning. A regular skillet works too. Use medium heat and cook for 6 to 7 minutes per side until golden and cooked through. You won’t get grill marks but the flavor will still be excellent.
Dietary Modifications
For paleo or Whole30, omit the yogurt and use all avocado and olive oil for the sauce base. Skip the anchovies if you want to keep it vegetarian, though you’ll lose some depth of flavor. For dairy-free, use coconut yogurt instead of Greek yogurt. The sauce is already gluten-free and can easily be made vegan by using the sauce on grilled tofu or portobello mushrooms instead of chicken. For lower fat, use all Greek yogurt and omit the mayonnaise and reduce the olive oil. For lower carb, this recipe is already quite low in carbs and works perfectly for keto diets.
Tips for Success
Fresh herbs are absolutely essential. Dried herbs will not create the right flavor or color. Pound the chicken to even thickness. This is the single most important step for evenly cooked chicken. Don’t skip marinating. Even 30 minutes makes a big difference in flavor and moisture. Reserve sauce before adding chicken. Never use marinade that touched raw chicken as a finishing sauce. Let the chicken come to room temperature before grilling. Cold chicken cooks unevenly. Clean and oil your grill grates. This prevents the worst sticking problems. Use an instant-read thermometer. It’s the only way to know for certain when chicken is done. Don’t overcook. Chicken breast dries out quickly when cooked past 165 degrees. Let it rest. Impatience leads to dry chicken every single time. The avocado makes this sauce creamy but it also means it oxidizes and browns. Make it the day you’re serving it for the best color. Blend the sauce really well. You want it completely smooth with no big herb pieces. Taste and adjust seasoning. The herbs vary in intensity so your sauce might need more salt or lemon. This sauce is versatile. Use it on fish, shrimp, vegetables, or as a salad dressing. Make extra and keep it in the fridge for up to 3 days. The flavor improves as it sits and the herbs infuse more. Store with plastic wrap pressed directly on the surface to minimize browning.
